Fruit Fairy Cakes
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar (plus extra for sprinkling)
- 2 eggs (beaten)
- 1 cup self-rising flour
- 1 pinch salt
- 1 lemon (finely grated zest)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, until fully incorporated into the mixture. Fold in the flour, salt and lemon zest until blended.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Sprinkle the cakes lightly with the extra sugar. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: brush the berries with egg white.
Sprinkle a generous layer of caster sugar on a large piece of non-stick baking paper and roll the berries in the sugar to coat. Place on top of the cakes and leave to dry.